TANGY MUSHROOMS

TANGY MUSHROOMS


mushrooms  500 gms
onion 1 large thinly sliced
green chillies 3 deseeded and chopped
garlic  6 cloves finely chopped
ginger 1 tbsp finely chopped
tomato 1 large chopped
asafoetida pwdr 1/4 tsp
fenugreek seeds 1/2 tsp

 for masala yoghurt

yoghurt 150 gms
coriander pwdr 2 tsp
turmaric pwdr 1/2 tsp
cumin pwdr 1 tsp
red chilli pwdr 1 tsp
oil 6 tbsp
salt
red colour [optional]

method
heat oil in a pan ,add fenugreek seed and asafoetida ,when the seeds splutter add the onions and saute for a furthet 2 mnts ,whisk together all the ingredients of masala yoghurt ,add the masala yoghurt and saute for another two mnts now add the tomatoes and ginger cook on medium heat till oil seperate add the mushrooms and salt and cook for 3 -4 mnts serve garnish wth chopped coriander leaves ,,,


recipe courtesy;;  Rakesh Puri

WHITE CHRISTMAS CAKE

     MY FIRST DSLR PHOTO FROM GRANDSTORE

 WHITE CHRISTMAS CAKE .

 CHECK THIS LINK FOR RECIPES

Ingredients

• For the Vanilla Cake:
• 5 large egg whites, at room temperature
• 3/4 cup whole milk, divided, at room temperature
• 2 1/2 teaspoons pure vanilla extract
• 2 1/2 cups cake flour, sifted then spooned & leveled
• 1 3/4 cups sugar
• 1 tablespoon PLUS 1 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature and cubed
• For the Whipped Vanilla Frosting:
• 1 1/2 cups (3 sticks) PLUS 2 tablespoons unsalted butter, softened but cool
• 3 1/2 cups powdered sugar, sifted
• 3 tablespoons milk
• 1 1/2 teaspoons pure vanilla extract
• pinch of salt
• white sanding sugar, for decoration
• 
  

Instructions

For the Vanilla Cake:

1. Preheat oven to 350 degrees F. Grease two round 8-inch cake pans. Place round pieces of parchment paper in the bottom of each cake pan and grease the parchment paper. Flour the bottom and sides of the cake pans by tapping a spoonful of flour around to coat. Discard any remaining flour.
2. In a measuring cup, whisk together the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients on low speed for 30 seconds.
4. Add in the butter and the remaining 1/2 cup of milk. Mix on low speed just until moistened. Increase the speed to medium and mix for 1 1/2 minutes.
5. Scrape down the sides of the bowl. With the mixer on medium speed, add the egg mixture in 3 batches, beating for 20 seconds after each addition.
6. Divide the batter evenly into the cake pans using an offset spatula to level the batter. You can weigh the cake pans on a kitchen scale to ensure even layers.
7. Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Be very careful not to over bake! Let cool in pans for 10 minutes. Loosen the sides of the cakes with a small knife or spatula and invert cakes onto greased wire racks. Gently re-flip the cakes so that the top of the cakes are facing up. Let cakes cool completely.
8. Wrap the cakes tightly until they are ready to be frosted. The cakes can be stored at room temperature for 2 days and in the refrigerator for 5 days.

For the Whipped Vanilla Frosting:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium speed until pale and creamy, about 8 minutes.
2. With the mixer on low, add in the remaining ingredients and mix for 1 minute. Increase the speed to medium and whip until frosting is very light and fluffy, about 6 minutes.

DOLL CAKE

 

DOLL CAKE FOR FATIMA AT HER THIRD BIRTHDAY..

I made this doll cake for my little angel's 3 rd  birthday.I searched on YouTube to find a proper decoration for this doll cake .I baked two chocolate cakes, one in 9 ''cake pan and other with Pyrex glass bowl.I got this decorating edible candies from Lulu Hyper Market. My daughter's barbie coloring book helped me in choosing  the design.After seeing the cake Fatima was excited as never before.















CHECK THIS LINK FOR HOW TO MAKE THIS CAKE
http://www.youtube.com/watch?v=vwqaF8f3VW0

EASY CHICKEN FRY

 easy &tasty chicken fry
 chicken- 1
kashmiri chilly powder -2 to 3 tsp[i udes normal chilly pwdr]


turmaric powder  3/4 tsp


green chillies- 3
salt
tomato -1- 1/2  boil ,peel & make puree


heat a vessel with 3 tbsp cocunut oil add chilly pwdr with turmeric pwdr saute for a minute   then add chicken saute on high flame ,,reduce heat add salt& cook ,,when half cooked  pour tomato puree then cover and cook  lastly add split green chilli & curry leaves make this gravy dry ,,,

IRACHY ADA

IRACHY ADA
FOR FILLING
bonelessbeef 1/2 kg
onion 5  sliced
ginger garlic & 5 g chilli  paste-3 tsp
curry leaves
coriander leaves
turmeric- 1/2 tsp
garam masala powder 1/4 tsp
pepper powder as per ur spice level

first cook beef with turmeric & salt .dont over cook, if u r cooking in pressure cooker 1 whistle is enough ,,drain excess water and mince the beef

in a vessel heat 2 tbsp coconut oil add onion saute well then add  ginger garlic chilli paste saute againfor 2-3 mnts then add  curry leaves add powdrs then minced beaf mix well make it dry masala lastly add coriander leaves,filling is ready.


DOUGH 

MAIDA 2 CUP
SALT 
WATER AS REQRD TO MAKE TIGHT DOUGH, The dough should be hard but pliable else it would be difficult to roll it out. Cover with plastic , keep aside FOR ONE HOUR,,
devide into even lemon size ball
TAKE ONE LEMON SIZE DOUGH, ROLL IT VERY evenly , cut with any round object [i used steel glass] fill wth fillings and fold ,press side to close and make shape as shown in picture ..prefer picture to make diffrent shape,deep fry in coconut oil,

CRUNCHY ALMOND COOKIES

Crunchy- Almond Cookies

Ingredients
1/2 cup butter at room temperature
3/4 cup sugar
1 egg
vanilla extract
2 cups flour
1/2 tsp baking soda
1 cup slivered almonds


Directions

1. In a bowl, cream 1 stick of butter with 3/4 cup sugar until light and fluffy.



2. Add 1 egg and vanilla extract. Mix well.

3. Mix in 2 cups of all-purpose flour and 1/2  tsp baking soda.

4. Add 1 cup slivered almonds and mix using a whisk or a wooden spoon.



6. Heat the oven at 350F. Meanwhile place spoonful of cookie dough on baking trays.

7.  Bake for 13-14 minutes.

EASTER BONNET COOKIES

EASTER BONNET COOKIES
butter 500 gms

icing sugar 450gms
flour 725 gms
vanilla essence 2 tsp
egg 1
eggyolk 2
cashew 100 to 150 gms chopped

beat butter add icing sugar beat untill its  fluffy .add  whole egg ,vanilla essence,beat well ,then add flour knead well
make shapes as per ur choice  ,beat eggyolk with fork  ,chopp cashewnuts then apply egg yolk above the cookies then press slightly the chopped cashew then bake at 160 dgree for 15 mnts..